Kayla Fowler Personal Chef

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GALLERY

Blood orange and chili-stuffed branzino, soy, ginger, garlic, Szechuan dandan noodles, steamed seasonal veggies

Citrus-apple pork tenderloin, winter green and pumpkin seed pesto

Roasted chicken with mustard, Meyer lemon, capers

Raw vegan chocolate mousse cake

Passed hors d'oeuvre presentation

Grain bowl with greens, roasted yams, saudeed and raw veggies, chicken and egg with an avacodo dressing.

Moroccan kefta meatballs in harissa, quinoa, and roasted chickpeas, broiled carrots, Israeli salad.

Bucatini, roasted garlic paste, seared scallop, arugula, garden cherry tomato, fried caper

Steak, plantain, jack cheese, arugula Cuban sandwich with cilantro-lime aoli.

Braised chicken with mayacoba beans and escarole.

Poire belle helene: poached pear in orange, bergamot and black tea, almond, shaved chocolate and hazelnut

Roasted cauliflower, fennel and bacon soup with toasted pepitas.

Wedding hors d'oeuvres presentation

Crudite platters with white bean, chili flake and rosemary dip.

Mecox farm strip steak from the Hamptons.

Low-carb Mediterranean brunch.

Sumac-encrusted chicken, pomegranate, caramelized grapes, mint

Tonkotsu ramen with homemade dashi, chashyu pork, homemade rayu chili oil

Armenian-style fuul with fava bean, pomegranate, walnut

Homemade sourdough boule

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